Pulicharu (Tamarind Rasam) Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water for 15 minutes and extract the pulp.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions, green chilies, and garlic. Saute until onions turn translucent.
• STEP 4.Add tamarind pulp, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add water and bring the rasam to a boil. Simmer for 10 minutes.
• STEP 6.In a separate pan, temper mustard seeds, cumin seeds, and dried red chilies in ghee.
• STEP 7.Pour the tempering over the rasam and mix well.
• STEP 8.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the amount of tamarind pulp and spices according to your taste preference.
• You can add cooked lentils or dal to make it more filling.
• For a spicier rasam, increase the amount of red chili powder or add crushed black pepper.

Storage and Serving

• Pulicharu can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency by adding water if needed.
• Serve Pulicharu with steamed rice, papad, and a side of vegetable curry for a complete meal.